Oskar Kinsberg, Dabbous, London

Where did you learn your craft?

Behind the bar.

Name a few of the places you’ve worked

Dabbous, The Cuckoo Club.

Who’s the most inspiring person you’ve worked with and why?

I have been fortunate enough to work with many inspiring people, I can’t single out anyone.

What makes a good bartender?

His/her vermouth and bitters knowledge.

Which bartenders do you admire and why?

None mentioned, none forgotten. 

What’s your proudest moment as a bartender?

Opening Dabbous is definitely up there.

Shaken or stirred?


What’s your favourite drink?

To mix:

To drink:
Blue Lagoon.

On your menu:
Parum-plum-plum-plum (Rum, fig and plum infusion, Cocchi Americano, Peychaud and Angostura aromatic bitters).

What’s your definition of a bartender and a mixologist and where do you fit in?

A bartender is a person who make drinks for a living, a mixologist is a person who make drinks for a living with a moustache. For a fiver you can call me Dave.

What’s your favourite ingredient?

Currently lemon verbena.

Where do you drink off duty?

The Fitz (The Fitzrovia) or The Hope. Both located conveniently within 50ft of Dabbous.

What’s your essential piece of bar kit?

My jazz hands.

What’s your failsafe recipe to mix at home?

Gin and Tonic. Pour gin in a glass with ice and pour the tonic over the gin and ice. Garnish optional. Let your creativity run free.

If you could mix a cocktail for anyone alive or dead, who would it be and why?

The Phantom, a bad ass guy who drinks milk. He seems pretty cool too.

Find Oskar tending bar at Dabbous, 39 Whitfield Street, W1T 2SF. T: 020 7323 1544. dabbous.co.uk

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